Hey there Masset Chefs!
We're going to French it up today! Hachis Parmentier is a french casserole of mashed potatoes and leftover beef stew layered together with emmental cheese and baked. However, we added a little twist to it and we truly believe you will love it!
INGREDIENTS
500 g ground (or minced/chopped) beef (or lamb)
1 tablespoon of Mechoui
1 tablespoon of Linguere
1 tablespoon of Sapali
3 fresh tomatoes
1 tablespoon of flour
400g of mashed potatoes
2 whole potatoes
1 cup of mixed vegetables
1 egg yolk
2 onions
5 cloves of garlic
1 tablespoon 7-Herbs and Garlic
1 cup of parmesan
30g butter
3 cups of Gruyere
1 teaspoon of Chai
2 cups of evaporated milk
1 cup of breadcrumbs
Salt and pepper for taste
PREPARATION
Chop the onion and garlic. Mix with the meat then add Linguere and Mechoui.
Brown the mix in butter until tender then add Sapali and the mixed vegetables.
Add the diced tomatoes, minced meat, flour, salt, pepper and 7-Herbs & Garlic.
When everything is cooked, turn off the heat and add the egg yolk and a little Parmesan. Mix well.
Preheat the oven to 350 ° F (200 ° C - thermostat 6-7). Spread at the bottom of the gratin dish.
Boil the whole potatoes until semi cooked then peel. Once you have peeled them, dice them and reserve
Prepare the mash by mixing it with the evaporated milk, Chai, salt and pepper.
Then add the diced potatoes to the mix.
Spread it over the meat. Sprinkle with Gruyere, the breadcrumbs, 7-Herbs and Garlic, and brown.
And voila! You can easily serve it with a garden salad. As usual, make sure to let us know how it went.
Bon Appetit,
Aby
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